Grilled Romain Salad with creamy vinaigrette

One of my favourite salads on the menu at the Eldorado in Kelowna used to be their grilled romaine salad, unfortunately no longer offered. So, if I am in the mood for a grilled romaine I have to make it myself. So it’s time to post the recipe, which is really no recipe at all, just a method.

This is a rather substantial salad and quite filling, so depending on the size of the romaine and the rest of the menu, serve one half or two halves per person.

If you think of a caesar salad, then garnish the grilled romaine as you would a caesar salad, with croutons and shredded cheese, but of course, the recipe is wide open to interpretations. Have fun and experiment.

I usually have more than one dressing in the fridge so if I have this delicious basil vinaigrette I smear some of it on each plate before plating the romaine, then drizzle with the creamy vinaigrette (below).

Ingredients:

Fresh and crisp romaine, 1/2 or 1 per person

Olive oil

Grilled romaine

Shaved pecorino

Possible garnishes and extras:
Croutons
Shaved pecorino or parmesan
Capers (plain or you can fry them in a little oil to make them crisp)Dukkah
Diced confetti vegetables (red pepper, carrots, avocado etc.)
Cherry tomatoesBasil vinaigrette smear on the bottom of the plate.

Dina, this is right on time for me because I have a dozen Romaines growing in a nice shady spot (finally figured out wher to plant them so they don’t bolt in the heat) can’t wait to try this recipe. Never thought of grilling, thank you!

Colleen, you are inspiring me to plant more veggies next summer in my rooftop garden. This year I have tomatoes, Swiss chard and a little kale. Next year I must try more varieties. Enjoy the grilled romaine, it’s a lovely way to serve it.